Shrimp And Green Onion Pancakes With Cilantro And Lime Crema

Shrimp And Green Onion Pancakes With Cilantro And Lime Crema
Shrimp And Green Onion Pancakes With Cilantro And Lime Crema

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 3/4

    cup flour

  • 1/2

    cup chickpea flour

  • 1/2

    teaspoon baking powder

  • 1

    teaspoon salt

  • 1/2

    teaspoon freshly-ground white pepper

  • 2

    tablespoons olive oil plus additional

  • olive oil for frying

  • 3/4

    cup shaved green onions

  • 2

    tablespoons chopped parsley

  • Emeril's Essence see * Note

  • 1/2

    pound shrimp peeled, deviened, and finely chopped

  • 1 1/2

    cups milk

  • CILANTRO AND LIME CREMA:

  • 3/4

    cup sour cream

  • 1/4

    cup chopped cilantro

  • 1

    tablespoon lime juice

  • 1

    teaspoon Emeril's Essence see * Note

  • 1/4

    teaspoon salt

Directions

* Note: See the "Bayou Blast - { Creole Seasoning}" recipe which is included in this collection. Into a large mixing bowl, sift the flour, chickpea flour, baking powder, salt, and pepper. In a sauté pan set on a medium-high heat, add the olive oil and sauté the green onions until soft, about 2 minutes. Add the green onions, parsley, Essence, and the shrimp to the dry ingredients. Slowly add the milk and stir to make a batter. Cover and let rest for 1 1/2 hours. In a large sauté pan set over a medium-high heat, add enough oil to coat the bottom of the pan. Spoon 2 tablespoons of batter into the pan and cook until bubbles form, about 2 minutes. Turn and cook until golden brown, about 2 minutes on the second side. Drain on paper towels and repeat with the remaining batter. Serve hot with Cilantro and Lime Crema. For Cilantro and Lime Crema: In a mixing bowl, combine all the ingredients and stir well to blend. This recipe yields 4 servings.

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